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+ servings
Morisqueta on a Plate

Best Morisqueta Recipe

Mitch and Justine
Morisqueta is a dish that can easily be enjoyed on a daily basis. Tender rice, creamy beans, and red salsa mix together to deliver simple, yet bold and delicious Mexican flavors.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Mains
Cuisine Gluten-Free, Mexican, Vegan
Servings 6 servings
Calories 499 kcal


  • Cast-iron skillet
  • Pressure cooker
  • Saucepan
  • Blender



  • 2 cups dry pinto beans ($0.48)
  • 6 cups water ($0.01)
  • small white onion ($0.03)
  • 1 clove garlic ($0.04)
  • ½ tablespoon salt ($0.01)


  • 2 cups long-grain white rice ($0.27)
  • 4 cups water ($0.01)
  • 1 clove garlic ($0.04)
  • small white onion ($0.03)
  • A pinch of salt ($0.01)


  • 3 guajillo chiles ($0.12)
  • 6 arbol chiles ($0.11)
  • ½ small white onion ($0.12)
  • 3 cloves garlic ($0.12)
  • 4 Roma tomatoes ($0.64)
  • 1 tablespoon olive oil ($0.11)
  • Salt to taste ($0.01)

Serving optional



  • Rinse the beans, and add them to a pressure cooker with water, onion, garlic, and salt. Cook over high heat until pressurized, then turn the heat down to low for 30-35 minutes (depending on your specific pressure cooker).


  • Rinse the rice 2-3 times, or until the water runs clear. Bring 4 cups of water to a boil in a pot, then add in the rice, garlic, onion, and a pinch of salt.
  • Bring to a simmer again, then cover and turn the heat down to low for 18-25 minutes (check at the 18-minute mark). Remove from heat and keep covered.


  • De-stem and seed the chiles. Heat a cast-iron skillet up to medium, then toast the chiles for 30-60 seconds per side. Make sure to keep a close eye on them to prevent burning.
  • Bring a pot of water to boil. Once boiling, turn the heat off, add the chiles in, and set aside for 10-15 minutes to rehydrate.
  • In the same cast-iron skillet over medium, pan roast the whole tomatoes, onion, and garlic cloves (skins on) until blackened on each side and tender, about 10-12 minutes.
  • Remove from heat, peel the garlic cloves, and transfer the veggies to a blender. Drain the chiles and add them to the blender as well. Mix on high until smooth.
  • In a saucepan, heat 1 tablespoon of olive oil. Strain the salsa into your pan and simmer for 10 minutes, stirring frequently.
  • In the meantime, add about 2 cups of cooked pinto beans and 1 cup of their cooking water to your blender. Blend on high until smooth, then transfer to the simmering salsa. Taste and season the sauce with salt to your liking.


  • To serve, add a scoop of rice to each plate, then a scoop of beans (with some of their cooking water), and the salsa roja mixture on top.
  • Garnish with Mexican crema, queso fresco, shredded cabbage, cilantro, etc. Serve with a side of corn tortillas or tortilla chips. Happy eating!



  • Make a double batch — This is our go-to dish for meal prep. Make a large batch to have meals all week long.
  • Salt your beans — Seasoning your beans makes a huge difference to the overall taste.
  • Use a pressure cooker — Make your beans from dry in a pressure cooker to save on time. Plus, they'll taste much better!
  • Use a rice cooker — Make perfect rice every time by cooking it in a rice cooker.
  • Let the rice steam — If you don't have a rice cooker or Instant Pot, don't remove the pot lid while you cook your rice. The steam trapped inside helps cook the rice.
  • The cook time will be increased if you don't use a pressure cooker for your beans.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.


Serving: 1serving | Calories: 499kcal | Carbohydrates: 95.4g | Protein: 19.3g | Fat: 4.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 134.1mg | Potassium: 1182.3mg | Fiber: 12.6g | Sugar: 3.3g | Vitamin A: 1728.8IU | Vitamin C: 11.9mg | Calcium: 117.3mg | Iron: 4.3mg
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